If you’ve been lucky enough to have a good huevos rancheros for breakfast, you know two things: one is that it’s an amazing way to start your day, and the other is that it tends to be pretty heavy and perceived as unhealthful because of the copious use of re-fried beans. This version is much healthier as we replace the refried beans with Wholesome Crave’s Native Three Sisters soup – with some extra beans cooked into it. For an extra-added flavor bomb and huge health-boost, I serve it with a warm sweet potato salsa. Sweet potatoes are indigenous to Central and South America – multiple varieties can be found in the awesome food market in Oaxaca City in Mexico – and are packed with fiber and antioxidants, some of which actually help regulate glucose production. Rife with Central American flavors, this approach provides a perfect, spicy, and healthy flip for this Central American classic breakfast.


Serves 6



12 ounces Native Three Sisters Soup

1 cup black or kidney beans

6 each 6-inch flour or corn tortillas

2 tablespoons cooking oil

6 medium eggs

2 small red serrano, jalapeno, or Fresno chili peppers, de-seeded and thinly sliced

1/3 cup shredded cheese

2 tablespoons thinly sliced cilantro

1/4 cup freshly sliced cilantro



  1. Combine the Native Three Sisters Soup with the kidney beans in a saucepot and simmer over medium low heat. Keep warm
  2. Heat a large non-stick skillet over medium-high heat. Toast the tortillas for about two to three minutes on both sides
  3. Add the cooking oil to the same skillet and heat over medium-high heat. Add the eggs and cook sunny-side-up
  4. Whiles the eggs are cooking, sprinkle them with the sliced chili peppers, shredded cheese, and cilantro
  5. Remove the pan from the heat when the egg whites are fully set and the cheese begins to melt
  6. Set an egg over each of the warm tortillas and spoon the soup and bean mixture to one side
  7. Serve with sweet potato salsa.



Sweet Potato Salsa



1 tablespoon extra-virgin olive oil or grapeseed oil

1/2 medium onion, sliced – about 1 cup

1/2 teaspoon salt smashed garlic

1 small poblano pepper, cut into thin strips

1/2 teaspoon ground cumin

1 large sweet potato roasted and cut into 1/2-inch cubes

1/4 cup cooked black beans

1/2 cup massaged kale

Salt and pepper to taste



  1. Heat the oil in a skillet over medium heat
  2. Add the onions, garlic, peppers and cumin. Cook about 6 minutes until the onions are soft but not browned and the cumin smells “toasty.”
  3. Transfer to a mixing bowl and add the sweet potato, black beans and kale
  4. Toss gently until combined and season with salt and pepper


Photo by Lori Nischan.